Gemperle Farms Promotes Custard-Based Ice Creams for Summer Delight

TURLOCK, Calif., July 16, 2014 /PRNewswire/ -- For over 40 years, nothing better defines the Gemperle Family than its passion for summer barbeques and family get-togethers. Over the years, the Gemperle egg has always starred as the guest of honor at these events, beginning in the 1950s when the family owned its first hand-churned ice cream maker.

"My mom Annemarie would go to the farm shed's walk-in cooler and get the fresh eggs for the ice cream base. As young kids, we'd try to help, but our arms didn't last long," Gemperle Family Farms President Steve Gemperle recalled. "My siblings and I would then stare at the turning churn, waiting patiently for that first mouthful of the luscious frozen creamy sensation."

By the 1960s, an electric ice cream maker replaced the hand churn one. This updated version featured a wooden bucket, rock salt and ice, which are still used at Gemperle family events today.

"Now the grandkids have taken our place, and as I watch them staring patiently at the machine, it churns up memories of gangs of kids running around the yard, ping pong balls flying, Frisbees throwing, bell bottoms and tons of fun," Gemperle remembered.

As much as the Gemperle family wishes it could say it invented ice cream, the history of this summer treat dates back to ancient flavored ices. The Chinese created the first ice cream, possibly as early as 3,000 B.C. This tasty concoction eventually made its way to Europe and then America, where it was transformed. The Italians created milk-based gelato, which is softer than typical ice cream. To this, the French added egg yolks to make frozen custard. Americans redefined the European treat by using egg whites or no eggs at all, which is called Philadelphia-style ice cream.

Gelato can be made with milk, eggs, cream and fruit puree, but has a higher sugar content and lower fat than ice cream. Normally ice cream contains milk or cream and has at least 10 percent milk fat, while frozen custards include egg yolks, which lend to a richer and creamier texture.

"The Gemperle family prefers frozen custards or gelatos that include eggs, because they come with an additional nutritional punch," Gemperle said. "As a kid, little did I know about the amazing nutritional value behind this type of ice cream, but I bet my mom knew what was in those eggs."

The yolk of an egg contains more vitamins than the whites. All of an egg's vitamin A, D, E and K are found in the yolk, which also contains more vitamins B6 and B12, folic acid, calcium, iron, manganese, phosphorus and zinc than the white.

With the help of an ice cream maker, in 20 minutes kids can create a simple, luscious creamy delight following this Gemperle Family Farms favorite recipe:

Custard Ice Cream Base Ingredients:

8 large egg yolks

1 cup sugar

1/4 teaspoon coarse salt

2 cups whole milk

2 cups heavy cream

Directions:

In a saucepan whisk together egg yolks, sugar, and salt until well blended. Slowly whisk in milk.

Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon, about 10 minutes (or to about 170 degrees on an instant-read thermometer).

Pour custard through a sieve into a bowl set over ice. Mix in cream. Let stand, stirring occasionally, until chilled.

Churn in an ice cream maker. Choose one of the flavor recipes below to add to the base recipe or create your own original flavor. Eat right out of the churn or for a firmer ice cream, pour into a container and freeze.

Gemperle Family Farms produce all varieties of eggs including traditional shell eggs, enriched colony barns, specialty eggs such as browns, organic, cage free, omega 3 and cage free fertile. All of our eggs are produced without hormones and antibiotics – the natural way that eggs should be produced. We believe in supplying eggs that consumers want to buy so we produce eggs for a variety of consumer needs and budgets.